Slow Cooker Beef Vegetable Soup

Yield: 4 servings (about 2 cups per serving)

Per Serving: 1 lean, 3 green, 3 condiments

Total Time: 2 hours

Ingredients

• 1¾ lbs. boneless lean beef chuck, trimmed of fat and cut into fine strips

• 2 cups reduced-sodium beef stock

• 1 tsp salt

• 6 cups frozen non-starchy vegetable mix, like broccoli & cauliflower

• ½ cup chopped fresh parsley

• ¼ cup sliced chives

Directions

1. Combine the beef, stock, and salt in a slow cooker, and cook on high for 2 hours until tender.

2. Once the beef is tender, add the frozen vegetables and cook for 40 minutes until veggies are tender.

3. Garnish soup with chives and parsley.

Nutrition Per Serving: 280 calories, 12g fat, 8g carbohydrate, 33g protein